Food and Prop Styling by Chana Rivky Klein
Photography by Hudi Greenberger
This salad has become a new fave at our house. It’s a beautiful blend of protein and veggies, dressed with a spectacular dressing. Prepare to be wowed!
- 8 oz (225 g) summer crisp lettuce, shredded
- 1 avocado, sliced
- 1 cucumber, sliced
- ½ cup prepared chickpeas
- 3 oz (85 g) goat cheese, shredded
- 1 slice grilled salmon, served on top or shredded and mixed in
- beet sticks, for garnish
Red Wine and Walnut Vinaigrette
- ¼ cup red wine vinegar
- 5 tsp silan (or honey)
- ½ cup olive oil
- ¼ cup chopped walnuts
- ½ tsp salt
- ¼ tsp black pepper
Layer all salad ingredients in a bowl.
Place all vinaigrette ingredients into a food processor fitted with the S blade. Pulse until completely combined.
Place salad ingredients in a large bowl or plate on individual plates. Pour dressing over the salad and toss to combine.
(Originally featured in Family Table, Issue 794)
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